Cinnamon Apple Beer Bread
Yields: 1 loaf
This moist beer bread is sweet, especially from the fresh apple chunks and cinnamon chips. Its flavors develop even more overnight, and it develops that soft, sugary film on the top of the loaf—if any lasts until the next day!
  • 2 c (240g) whole wheat flour (measured correctly)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp cinnamon
  • ¼ tsp salt
  • 1 tbsp (14g) unsalted butter, melted
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • ½ c (106g) light brown sugar
  • ½ c (120g) plain nonfat Greek yogurt
  • ½ c (120mL) Munich Dunkel beer
  • 1 c (135g) diced red apple (about one medium)
  • ¼ c (60g) cinnamon chips
  1. Preheat the oven to 350°F, and lightly coat a 9x5” loaf pan with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the brown sugar, smearing out any clumps along the side of the bowl. Add in the Greek yogurt, mixing until no large lumps remain. Alternate between adding the flour mixture and beer, beginning and ending with the flour mixture, and stirring just until incorporated. Fold in the apple and cinnamon chips.
  3. Spread the batter into the prepared pan, and bake at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack.
Notes: I used Negra Modelo as the beer, but any sweeter variety will work.

Do not omit or substitute the cinnamon chips. They add the majority of the cinnamon flavor and make this bread really irresistible!

{low fat, low calorie}
Recipe by Amy's Healthy Baking at